Growing up one of my favorite foods was a creamy pasta Bolognese that my mom use to make and till this day I am still a big fan of the dish. It is so easy to make but still you can alter in so many ways to suit your taste buds! This evening I chose not to use too many flavors as I found that the kids prefer when it is straightforward and not too complicated…

 500 grams/ 1 lbs. Minced Beef

250 grams/ ½ lbs. thick bacon

250 grams/1/2 lbs. Mushrooms

1 Red Onion

3 minced cloves of Garlic

1 can diced tomatoes

2 tablespoons tomato paste

1-2 tablespoon Bong Touch of taste Kalvfond or Better then bullion

½ tablespoon Paprika Powder

Splash of red wine

Salt and Pepper

Fresh chopped thyme

Balsamic vinegar

Cauliflower Pasta

1 head of Cauliflower

Olive Oil

Salt and pepper

Red Chili Flakes

How to: I always stat with frying the bacon till it is crispy and has no jiggle left, when it is done I make sure I dry it off thoroughly with a paper towel.

Fry the minced beef and cut the red onion, garlic and mushrooms (the only way my kids will eat them is if I hide them). Let them fry together with the beef for a few minutes before adding diced tomato, tomato paste, red wine (you can be without but it makes a difference) bullion, thyme, paprika powder, salt and pepper. Let it simmer under a lid for 20 minutes or so, I am a firm believer whenever it comes to “stews” that the longer it sits the better the taste!

Cauliflower Pasta is very easy to make. Start by shredding the cauliflower with a cheese cutter or a food processor. Add some olive oil, salt, pepper and chili flakes before roasting in the oven for about 15-20 minutes 200C/400F and stir occasionally. In all honesty the kids are not to keen on the cauliflower pasta so they got whole wheat spaghetti instead.